Prosciutto Egg Cups

Serves: Twenty Four | Prep: 15 min | Cook: 15 min

Ingredients:

Prosciutto Egg Cups:
12 slices prosciutto, cut in half
8 eggs
1/4 cup double/heavy cream
1/2 cup gruyere cheese, shredded
1/4 cup parmesan cheese, grated
1/4 cup sun dried tomatoes, drained and finely chopped
1 cup fresh spinach, finely chopped
Fresh chives

Directions:
Preheat oven 350F/180C. Lightly grease a mini 24-cup muffin tray.

Line each cup with a piece of prosciutto, pressing it gently to form a shell.

In a bowl, whisk eggs, cream, cheeses, sun-dried tomatoes, and spinach together. Divide the mixture evenly among the prosciutto lined cups. Bake for 15–20 minutes, or until the centers are set. Allow them to cool in the tray for 5–10 minutes before removing. Garnish with fresh chives and serve with tomato relish.

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